The gorgeous Indian summer we were experiencing in early October seems to be gone for good, and with that comes the best part of fall: (for me at least) hot drinks!
I’m no stranger to a morning cup of tea or coffee, but a few hours after lunch, I’d rather have a sweet treat than another dose of caffeine. For those that share my mid afternoon craving, I give you a tasty, healthy recipe for a vegan sweet potato latte.
I tasted this somewhat odd drink on my last day in Korea in 2010. My friend, and fellow travel show host, Stephanie, a Hello Kitty super fan, spotted the adorable café while we were walking around in Seoul.
Aside from being ridiculously cute, the drink was creamy and filling, but not too sweet. I decided to recreate a vegan version at home (note: regular milk works just as well), using maple syrup as the sweetener to add an extra touch of the earthy/smoky flavor already found in the sweet potato.
Although I don’t own a foam machine (or a Hello Kitty cinnamon sifter), the drink’s ingredients blend together easily and quickly into a frothy and bubbly consistency.
Korean Sweet Potato Latte
- 2 1/2 tbsp. sweet potato
- 1 tablespoon Canadian maple syrup
- 1 cup almond milk
- 1 tbsp. vanilla extract
- Dash cinnamon
- Slivered almonds (optional)